There’s something deeply satisfying about baking Italian Focaccia – a soft, airy crumb, golden crust, and those signature dimples holding pools of olive oil. This loaf was made at a Village Bakers Baking Masterclass, where we explored fermentation, handling wet doughs, and building flavour.

Finished with olive oil and a scattering of salt (and maybe a few herbs), it’s a versatile bake made for sharing. Perfect torn at the table, served alongside food, or enjoyed just as it is, this focaccia brings a little taste of Italy to any gathering.

INGREDIENTS

METHOD

1. In a bowl, pour in your warm water, followed by salt, sugar, yeast and oil in this order. Stir until the salt and sugar are dissolved. 
2. Add in flour and mix until a very wet dough forms. Cover with a towel and set aside to rest for 10 minutes. 
3. Once rested, it’s time to do 4 sets of 4 folds, 10 minutes apart from each set. Remove the towel and wet your hand. Pick up one corner of the dough, gently pull it upwards while shaking and then fold it over the dough. Turn the bowl 90 degrees and repeat 3 more times. Cover with towel and let it rest for 10 minutes. 
4. Do the 4 folds, rest 10 minutes, do the 4 folds, rest, 4 folds. So in total, it’s 16 folds over 30 minutes of resting.
5. Once you’ve done your final set of folds, prepare your baking dish with a generous layer of olive oil. Transfer the dough into the baking dish and flip it so all sides are coated in oil. 
6. Gently spread the dough into the corners but don’t force it. Cover with plastic wrap and let rest in a warm area for at least 2 hours. [Or you can put it in the fridge overnight. 2-3 hours before you’re ready to bake, take it out and let it come to room temp]. 
7. Once you’re ready to bake, drizzle olive oil over the surface. Wet your fingers and gently make dimples into the dough. 
8. Sprinkle with salt or any other topping or your choice. 
9. Bake at 180C/350F for 40-45 minutes or until golden brown, time varies depending on your baking tray. 
10. Baking time will vary depending on how small/big your baking dish is, larger baking dish will require less time because your dough will be spread out thinner; so just keep an eye on it. Transfer focaccia onto a cooling rack. Cut to serve.

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